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Gluten-Free/Nut-Free
Skill Level: Beginner
Yield: About 1 cup
Prep Time: 5-10 minutes
Equipment Needed:
The Recipe:
Ingredients:
1/4 cup plain Greek yogurt or sour cream
1/2 cup mayonnaise
2 tablespoons fresh lime juice
1/4 cup cilantro leaves
1 tablespoon canned chipotle pepper in adobo sauce, minced (about 1 pepper plus a little of the sauce)
1 garlic clove, minced
Procedure:
Add all ingredients listed above to a food processor or blender and process until smooth, stopping to scrape down the sides of the bowl at least once. Transfer to a covered container and store in the refrigerator for 5-7 days.
To Serve: I love using this Chipotle Crema on all types of tacos (fish tacos, carnitas, ground beef, etc.), but I also love to drizzle it on top of nachos! I also enjoy putting it on a homemade breakfast sandwich with a folded egg, bacon, avocado, and tomato, or as a topping on a black bean burger. It could double as a spicy veggie dip as well.
Tips:
If you are using homemade mayonnaise, your crema will probably not have as long of a shelf life in the fridge (2-3 days).
I do recommend using fresh lime juice vs. bottled, as it will give you the best flavor.
I love using chipotle peppers in adobo sauce, but have never needed to use the whole can in one go, so here is a little trick I use: after I've taken out what I want for my recipe, I transfer the rest of the peppers, one by one, to a parchment-lined cookie sheet. Then I take a spoon and spoon a little of the sauce over each one until I've used it all up. I freeze these overnight, then transfer them all to the same freezer-safe bag or container, and ta-da! I now have chipotle peppers in adobo sauce at my disposal for the next 6 months. To thaw, simply place in a bowl on the counter and they will thaw in about 20 minutes (or defrost in microwave if you need them immediately).
If you do not care for cilantro, you could leave it out of the recipe and it will still taste great!
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